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Dried Cranberry Scones

I am unsure if Uncle Bill Stott like scones, but in honor of him and England, the country of his birth I honor him with this recipe. I think he would enjoy my favorite scone recipe and being the gentleman he was, he would say...”oh kid, these are good!”
Ingredients
  • 2 cup flour (1 cup whole wheat and 1 cup white)
  • 1 T baking powder
  • ½ tsp. salt
  • 5 T unsalted butter
  • 1 cup heavy cream
  • 1 T orange zest
  • ¾ cup dried cranberries
  • 1 T granulated sugar
Directions
  • Pre-heat the oven to 425˚F. Adjust oven rack to middle position and line baking sheet with parchment paper or use a silicon baking mat.
  • Measure flour into measuring cups with a spoon and level off. Add together flour, baking powder, and the salt in a medium bowl.
  • Combine the cream, sugar, and orange zest into another bowl. Stir until the sugar is dissolved into the cream.
  • Using a pastry blender, work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas.
  • Add the cranberries.
  • Pour in the cream mixture and mix until a crumbly dough form. Do not over mix.
  • Transfer the dough and all dry, floury bits to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together.
  • Form into an 8-inch circle. Cut into 8 triangles, or use a biscuit cutter.
  • Place scones onto the baking sheet, brush with extra cream and lightly sprinkle tops with coarse sugar.
  • Bake until light golden brown, 12 to 15 minutes. Cool at least 10 minutes before serving.

Categories

BreakfastBreadDessertAmericanPastryVegetarian